Lemon Posset with Pistachio Shortbread Crumble & Macerated Berries
A simple leemon posset complimented by pistachio shortbread
SERVES
6
PEOPLE
PREP TIME
140
MINUTES
COOKING TIME
60
MINUTES
Ingredients
- For the lemon posset:
600ml cream
200g caster sugar
3 lemons, zest
75ml lemon juice
For the pistachio shortbread:
125g butter, cold and diced
180g plain flour
55g caster sugar
60g pistachios, roughly chopped
For the macerated berries
Mixed berries of your choice, I love to use raspberries for this recipe
Icing sugar
Lemon juice
Method
To make the posset. Put the cream and sugar in a large saucepan and gently heat, stirring until the sugar has dissolved. Bring to a simmer and bubble for 1 min.
Turn off the heat and stir in the lemon zest and juice. Divide between glasses or bowls.
Cool to room temperature, then carefully cover and chill for at least 3 hours, or up to 24 hours.
To make the shortbread first heat your oven to 150°C fan.
Rub the butter, flour, sugar and pistachio together with your fingertips until you have a crumble texture.
Pour the mixture onto a lined baking tray and bake for 15-20 mins until pale golden. Allow to cool.
For the macerated berries. Chop the mixed berries and season with icing sugar and lemon juice to taste.
Allow to stand for one hour before serving.
To serve the possets, top with berries and shortbread crumble.
